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0 from 30 votes

Cabbage Quinoa Salad

This cabbage quinoa salad is nutrient dense and delicious, topped with a tangy, fresh dressing that's ready in no time.

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 8 servings
Calories: 155 kcal
Course: Side Dish , Salad
Cuisine: American , Canadian

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • ½ teaspoon sea salt
  • 3 cups purple cabbage shredded (approx. half of a small cabbage)
  • 1 large carrot shredded
  • 1 red bell pepper diced
  • 2 cups frozen corn thawed
  • 1 large cucumber quartered lengthwise & sliced
  • 3 green onions thinly sliced
  • ½ cup Cilantro or parsley chopped (packed cup)
Dressing Ingredients
  • 1.5 tablespoon rice vinegar
  • ¼ cup tamari or soy sauce if not avoiding gluten
  • 1 freshly squeezed lime
  • 2 tablespoons sesame seeds
  • 1 tablespoon maple syrup optional
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper

Instructions

    Cup of Yum
  1. In a small pot, add the quinoa, water and salt and bring to a boil over high heat. Then reduce heat and simmer for 10-12 minutes, until the water is absorbed. Set aside and let cool slightly.
  2. In a large bowl, combine all the chopped veggies and the cooled quinoa and mix well.
  3. Add all the dressing ingredients in a small jar or bowl and mix. Then pour the dressing over the salad and mix to combine.
  4. Refrigerate for 1 hour prior to serving to chill. Or enjoy immediately if preferred.

Notes

  • Use a box grater or shredding tool to shred the cabbage and carrots.
  • If using a food processor, work in batches and pulse to prevent over processing. You want shredded cabbage and carrot, not pureed.
  • For added protein, add a can of drained and rinsed chickpeas or black beans to the mix.
  • If planning ahead, make and store the salad and dressing in separate containers in your fridge. Dress the salad the same day you plan to enjoy it, for best texture.
  • For sugar free, skip the maple syrup in the dressing. If you can have some sugar, I do recommend it to balance the acidity. However, both ways taste great.
  • For soy free, use coconut aminos to replace the tamari.
  • Leftovers keep refrigerated for 2 days. To keep longer, store the dressing separately and do not dress the entire salad. The undressed salad will keep refrigerated for up to 1 week.

Nutrition Information

Calories 155cal (8%) Carbohydrates 28g (9%) Protein 6g (12%) Fat 3g (5%) Sodium 648mg (27%) Potassium 416mg (12%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 2295IU (46%) Vitamin C 43.9mg (49%) Calcium 66mg (7%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 155

% Daily Value*

Calories 155cal 8%
Carbohydrates 28g 9%
Protein 6g 12%
Fat 3g 5%
Sodium 648mg 27%
Potassium 416mg 9%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 2295IU 46%
Vitamin C 43.9mg 49%
Calcium 66mg 7%
Iron 2.3mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.